黄原

网络释义：xanthogene; Xanthan; Xantham

网络释义

1.xanthogene ... 黄体瘤 xanthofibroma thecocellulare 黄原 xanthogene 黄色肉芽肿 xanthogranulo…

2.Xanthan素食明胶分别为纤维素(Cellulose)、琼脂海草(Agar-Agar)、瓜尔豆(Guar)、黄原(Xanthan)、角豆果(Caro bruit)、菜胶(Carragee…

3.Xantham*黄原(Xantham)(天然成分)调整乳化时的稠度 因为添加了阳离子聚合物，能够营造出立体分明的直感。

1.Result Xanthan gum has thixotropy and its suspending and thickening function is better than that of other gums. Conclusion Xanthan. . .结果黄原胶具有触变性，助悬和增稠作用优于其它天然胶。

2.Mobipty of starch chains were reduced due to the addition of xanthan gum, which could be explained by the decpned leakage of amylose.黄原胶的加入使得体系中链段运动性降低，表现为直链淀粉渗漏量随着黄原胶配比增加而减少。

3.Purified Water, Fructose, Glycerine, Potassium Bicarbonate, Grapefruit Seed Extract, Potassium Sorbate, Xanthan, Natural Orange Flavor.纯净水，果糖，甘油，碳酸氢钾，葡萄柚籽提取物，山梨酸钾，黄原胶，天然桔子香精。

4.Other Ingredients: Water, Fructose, Citric Acid, Natural Orange Flavor, Xanthum Gum, and Potassium Sorbate (as a preservative).其他成分：水，果糖，柠檬酸，天然桔子口味，黄原胶和山梨酸钾（作为防腐剂）

5.Inactive: Purified Water, Fructose, Natural Cherry and Vanilla Flavors, Natural Color, Citric Acid, Potassium Benzoate, and Xanthan Gum.非活性成分：纯净水，果糖，天然樱桃和香草香料，天然色素，柠檬酸，苯甲酸钾，和黄原胶。

6.Plastic base can be replaced by hydroxypropyl starch, acetic ester starch, xanthan gum and syrup as raw materials to produce chewing gum.以羟丙基淀粉，醋酸酯淀粉，黄原胶，糖浆为原料取代胶基制备口香糖。

7.Starch xanthate is a metal complex, it is widely used to remove heavy metals in water environment system.淀粉黄原酸酯是一种金属络合剂，广泛应用于去除水环境体系中重金属。

8.OBJECTIVE: To determine the rheological properties of xanthan gum and to investigate its suspending effect.目的：测定黄原胶的流变学性质，考察其助悬性能。

9.Other Ingredients: Water, fructose, citric acid, natural orange flavor, xanthan gum, and potassium sorbate.其他成分：水、果糖、柠檬酸、天然桔子香料、黄原胶、山梨酸钾

10.Results show that sodium alginate imparted a superior stabipty characteristic on juice than carrageenan and xanthan gum.结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。